Hi Yall!
Where to start?
With the chicken or with the egg?
Referring to Rosie about the fall rush
(on viral illness and Covid, I'm guessing)!
According to TV and home news,
fall rush started now, in June!
Today, Mr. TT is + Covid.
No known exposure.
One month ago,
I had similar symptoms,
sore throat, sinus, etc.
(I need to get home test kits!)
News said there is increase
Covid and other viral resp diseases,
unusual for June, usually in fall.
So glad to see everyone is eating well,
and seeming to stay healthy!
Rosie, the big shopping day
should last you well, and
and get you stocked before
more price increases!
Congratulations on 20# wt loss!
You can add new hole to your belt!
I think I can follow your example,
if I quit using my sandwich cooker,
and switched to super salads!
Today I brought home
free fresh cucumbers!
They look different than store bought!
They are fresh from garden, I was told!
JB, how do you make poached eggs?
Mr. TT has a copper egg cooker,
that seems to steam the eggs.
Since there were questions about
dressing the salad,
I found a recipe for
Cilantro Lime Pasta Salad!
Sally, it makes a creamy dressing using yogurt!
There are other versions adding chicken or shrimp!
Cilantro Lime Pasta Salad!
Ingredients
For the pasta salad:
8 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
1½ cups corn kernels (about 2 ears of corn)*
1½ cups cherry tomatoes, halved
½ of a small red onion, chopped
2 Tbsp cilantro, finely chopped
1-2 avocados, diced
Cotija cheese, crumbled (optional)
For the dressing:
½ cup plain Greek yogurt
¼ cup fresh lime juice
¼ cup cilantro, roughly chopped (leaves & stems are ok)
2 garlic cloves
½ tsp salt
⅛-¼ tsp cayenne (depending on how spicy you want it)
Instructions
To make the dressing:
Add all the ingredients to a food processor and blend until smooth. Then place it in the fridge while you prepare the rest of your salad.
To make the pasta salad:
Add your pasta, corn, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top.
Then toss the salad until it's completely coated. Add your avocado and cotija cheese (if using) right before serving and serve immediately.
Notes
These are suggested amounts for the ingredients. Please feel free to add more or less of an ingredient if you prefer. (We'll usually double the dressing if we're using a full box of pasta.)
*Cook the corn using your preferred method. (We usually boil ours for 1½ – 2 minutes.)
For leftovers: Make another ½ batch of dressing to toss the salad in right before serving. (The pasta tends to soak up your dressing while it sits.)
source:
http://kaleforniakravings.com/...
with AG about using toaster oven for cooking and reheating!
Though doing a 180 degree turn,
here is a recipe for a breakfast casserole,
or ingredients may work for an omelette!
https://people.com/food/shaqui...
Bon Appetit!
Stay healthy with Mother Nature's "Farm"acy!
